Chef Neven Maguire showcases Clew Bay seafood on RTÉ

CHEF Neven Maguire is returning this new year with a seven-part series of his popular Neven's Irish Seafood Trails.

On Wednesday, January 13, he will showcase the best that Clew Bay has to offer in episode two of the series, screening on RTÉ One at 8.30 p.m.

This is the third series Neven has dedicated to seafood, and his search for the finest and freshest produce takes him to Kerry, west Cork, Mayo, Galway, Louth and Clare.

In Mayo, Neven's first stop is in Newport where he joins scallop fisherman Ciaran Quinn for a fishing trip, sailing along the Newport River and out into Clew Bay. Back on dry land Neven visits Westport, home to the award-winning restaurant An Port Mór where chef/owner Frankie Mallon shares his recipe for scallops with braised oxtail.

Heading northwest along the coast, Neven calls in at the Mulranny Park Hotel where general manager Dermot Madigan explains all about the Gourmet Greenway.

This local food trail showcases the artisan food producers and restaurants situated along Mayo’s Great Western Greenway.

Neven is also treated to some seafood dishes made by the Mulranny Park Hotel’s head chef, Chamila Mananwatta, who uses local produce to make Sri Lankan style recipes. These include a turmeric cured salmon with a tamarind marination, and pan fried mackerel with Sri Lankan spiced tomato chutney.

Neven then hires a bike and joins the Great Western Greenway, where he cycles to Achill to visit Achill Island Sea Salt, owned and run by the O’Malley family. At the factory and visitors’ centre he learns how the O’Malleys have revived the age-old tradition of sea salt production using the pristine sea water surrounding the island to make distinct soft, flaky salt crystals.

Neven’s own recipe for the week is smoked haddock risotto.